Meatless Monday Recipe: Grilled Eggplant Quesadilla

Summer Vegetables
Eggplant

Grilled Eggplant Quesadilla

Eggplants are in abundance this time of year and I thought I'd share one of my favorite summer recipes.  I like to call this dish the Quesadice like 'che si dice' since the ingredients are quite Italian but really it's just quesadilla.

Ingredients

4 each 12" whole grain tortillas
4 oz. fresh mozzarella, sliced (optional)
2 sprigs fresh basil, chopped
2  eggplants, grilled
4 – 6 sundried tomatoes, chopped
sliced roasted red peppers
2 tablespoons Extra virgin Olive Oil, 1 tablespoon for eggplant, 1 tablespoon for quesadillas
Sea salt

freshly ground pepper


Grilled Eggplant

Slice eggplant into 1/2" slices. Salt and set aside in a colander for 30 minutes to tenderize and remove bitterness.  Mix olive oil, sea salt and pepper and toss drained eggplant in mixture until well coated. Grill eggplant over hot grill until slices are very soft. Cover eggplant until ready to use.

Quesadilla
Layer cheese, basil, eggplant, sun dried tomatoes, and roasted red pepper slices inside the tortillas.

Fold tortillas in half.

Brush outside of the tortillas with oil

Cook on a hot grill until center is hot and outside is brown and crisp.

*Skip the cheese or try soy mozzarella or pepper jack instead for a vegan meal.


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